Ingredients
- 4 Tablespoons of avocado oil (60 ml)
- 1/2 medium onion (55 g), peeled and chopped
- 2 cloves of garlic (6 g), peeled and chopped
- 1 lb (450 g) beef roast, chopped into small cubes (or stew meat)
- 5 white button mushrooms (50 g), quartered
- 1/2 red bell pepper (60 g), chopped
- 1/2 green bell pepper (60 g), chopped
- 1/2 cup (120 ml) of beef broth
- 1 bay leaf
- 1 Tablespoon (6 g) smoked paprika
- 1/4 cup (60 ml diced tomatoes
- 1 Tablespoon (1 g) parsley, chopped to garnish
- Salt and pepper, to taste
- Cooked cauliflower rice, to serve with
Recipe Description
DESCRIPTION: This easy one-pot dish is perfect to serve on chilly nights. Enjoy the flavor of Hungarian goulash right out of the bowl or over cauliflower rice.
Goulash is a beef stew defined by its rich paprika sauce. Goulash comes from the Hungarian word for a herdsman or cowboy.
While out on cattle drives, the herdsman would use meat from the weaker cows who wouldn’t survive the trip to make stews.
Paprika was used on the cattle drives to flavor and preserve the meat – this was before ice and coolers were available. The ground dried pepper caught on as a popular seasoning and remains today.
Recipe Directions
- In a large pot, add in the avocado oil and cook the chopped onion and garlic on high heat. Cook until onions are translucent.
- Add the beef and brown until slightly browned.
- Add the mushrooms and peppers and cook for 3-5 minutes more.
- Add the bay leaf, smoked paprika, beef stock and diced tomatoes and reduce the heat to very low.
- Partially cover the pot with a lid and simmer gently for 60 minutes, stirring occasionally. You may need to add a dash or two more water to prevent the mixture from sticking to the bottom.
- Cook until the meat is tender and check the consistency of the sauce. If it has not thickened sufficiently, remove the lid and increase the heat slightly until the sauce is thick enough. Season with salt and pepper to taste.
- Remove the bay leaf and serve the goulash over cauliflower rice and garnish with chopped parsley.
